Sort ingredients
cheflenny
QR Code
Listen
Pdf
Preheat oven to 350°F. Line two baking sheets with parchment paper. Whisk together flour, kosher salt, baking powder, and baking soda in a medium bowl until combined. Set aside.
Beat brown sugar, melted butter, and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until thick, smooth, and well combined, about 30 seconds. Add eggs, one at a time, beating until just combined and stopping to scrape down sides and bottom of bowl as needed, about 15 seconds. Reduce mixer speed to low; gradually beat in flour mixture until just a few streaks of flour remain, about 30 seconds. Remove bowl from mixer. Using a spatula, fold in chopped chocolate, halvah, and sesame seeds until evenly distributed. Cover bowl with plastic wrap, and chill until dough is firm, about 1 hour.
Scoop dough using a small ice cream scoop (about 2 inches in diameter), and place at least 2 inches apart onto prepared baking sheets. Bake in preheated oven, one baking sheet at a time, until edges are lightly golden and centers are soft and just set, 12 to 14 minutes. Immediately sprinkle cookies with flaky sea salt, and let cool slightly on baking sheet, about 5 minutes. Transfer cookies to a wire rack to cool completely, about 30 minutes.